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Quick Stuffed Mushrooms

Difference (from prior minor revision)

Changed: 1,3c1,3

< * 2 sleeves of Ritz crackers
< * 2 packages large portabella mushroom caps (6 to 8 mushroom caps per package)
< *
1 6-ounce package regular mushrooms

to

> * 2 1/2 sleeves of Ritz crackers
> * 6 medium-to-large portabella mushroom caps
> * 1 8-ounce package regular mushrooms

Changed: 5,7c5,6

< * 1 chopped onion
< * 5 or 6 cloves of garlic --
minced
< * 1/4 cup olive oil

to

> * 2 1/2 teaspoons minced garlic
> * 1/4 to 1/2 cup olive oil, depending on taste

Changed: 10c9,10

< Crush the Ritz crackers into a fine powder. Clean mushrooms (brush them off, don't wash them). Chop up the small mushrooms; scrape out the insides of the portabella mushrooms. Melt the butter. Over a low flame, saute the onion and garlic until it is soft and tender. Remove from heat and add the Ritz crackers, chopped mushrooms, cheese, olive oil, melted butter, and pepper to taste. Mix everything together well; if mixture is too dry, add more olive oil or butter. Stuff each mushroom with the stuffing mixture and place in a baking dish. Cover with foil. Bake at 350 degrees for 20 minutes, remove cover and bake 10 minutes longer until browned on top.

to

> * 1/2 cup shredded cheese (your choice, we prefer cheddar)
> Pre-heat oven to 350 degrees.
Crush the Ritz crackers into powder. Clean mushrooms (brush them off, don't wash them). Chop up the small mushrooms; scrape out the insides of the portabella mushrooms, and add the scrapings into the stuffing mix. Melt the butter. In a large bowl, mix together the Ritz crackers, chopped mushrooms and portabella scrapings, grated cheese, garlic, olive oil, melted butter, and pepper to taste. Mix everything together well; if the mixture is too dry, add more olive oil. Stuff each mushroom with the stuffing mixture and place in a baking dish. Bake at 350 degrees for 20 minutes. When the mushrooms are browned on top, shut off the stove, sprinkle shredded cheese on top, and let sit in the oven until the shredded cheese is melted. Serve when ready.


Pre-heat oven to 350 degrees. Crush the Ritz crackers into powder. Clean mushrooms (brush them off, don't wash them). Chop up the small mushrooms; scrape out the insides of the portabella mushrooms, and add the scrapings into the stuffing mix. Melt the butter. In a large bowl, mix together the Ritz crackers, chopped mushrooms and portabella scrapings, grated cheese, garlic, olive oil, melted butter, and pepper to taste. Mix everything together well; if the mixture is too dry, add more olive oil. Stuff each mushroom with the stuffing mixture and place in a baking dish. Bake at 350 degrees for 20 minutes. When the mushrooms are browned on top, shut off the stove, sprinkle shredded cheese on top, and let sit in the oven until the shredded cheese is melted. Serve when ready.